Melt the butter.

Break the feta into a salad bowl.

Butter a mould.

Put the first sheet of phyllo dough in the mould so that it covers the bottom. Drizzle with a little butter. Top with another sheet and drizzle again with butter.

Sprinkle with the crumbled feta then cover with the next sheet. Drizzle with a little more butter and top with a little more cheese. Repeat the process until all the phyllo sheets are used up.

Dip a chef’s knife in a glass of water.

Brush the top layer of phyllo with butter and cut the cheese pie with the moistened chef’s knife, but not right through to the bottom.

Put the leftover butter in the salad bowl together with the milk and eggs and mix together.

Pour over the cheese pie, gently smoothing out any lumps in the butter by hand. Bake at 200 degrees C, conventional setting, for 1 hour.